- 4
- 50 mins
Ingredients
- 4 cups cauliflower florets, (see Tip)
- 4 cups cubed peeled butternut squash, (1 1/2-inch chunks)
- 1 medium onion, sliced
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon garlic powder
- 3/4 teaspoon freshly ground pepper, divided
- 1/4 teaspoon salt
- 2 1/2 cups vegetable broth, or reduced-sodium chicken broth
- 1 cup water
- 3/4 cup cornmeal
- 1 teaspoon chopped fresh rosemary, or 1/2 teaspoon dried
- 2/3 cup finely shredded Parmesan cheese, preferably Parmigiano-Reggiano
Preparation
Step 1
Preheat oven to 500°F.
Toss cauliflower, squash and onion in a large bowl with oil, garlic powder, 1/2 teaspoon pepper and salt. Spread on a rimmed baking sheet. Roast, stirring once, until tender and browned in spots, 35 to 40 minutes.
Meanwhile, combine broth and water in a small saucepan. Bring to a boil. Slowly whisk in cornmeal, rosemary and the remaining 1/4 teaspoon pepper until smooth. Reduce heat to low, cover and cook, stirring occasionally, until very thick and creamy, 10 to 15 minutes. Stir in cheese; remove the polenta from the heat. Serve the vegetables over the polenta.
Tips & Notes
Tip: To prepare florets from a whole head of cauliflower, remove outer leaves. Slice off the thick stem. With the head upside down and holding a knife at a 45° angle, slice into the smaller stems with a circular motion—removing a “plug” from the center of the head. Break or cut florets into the desired size. To store, refrigerate in a plastic bag for up to 5 days.
Nutrition
Per serving: 336 calories; 14 g fat ( 5 g sat , 5 g mono ); 20 mg cholesterol; 44 g carbohydrates; 14 g protein; 9 g fiber; 688 mg sodium; 812 mg potassium.